Are you ready to warm your heart and tummy with a delicious bowl of Instant Pot Tuscan Bean and Sausage Soup? I love this recipe because it’s fast, easy, and packed with flavor! With just a few simple ingredients, you’ll have a comforting meal that’s perfect for cozy nights or busy weeknights—who wouldn’t want that? Let’s get cooking!

Cook Time: 25

Prep Time: 15

Yields: 6

Calories: 384

Simple Ingredients for Delicious Instant Pot Tuscan Bean and Sausage Soup

Making a heartwarming bowl of Instant Pot Tuscan Bean and Sausage Soup is a delightful experience, and just like any great dish, it starts with fresh, high-quality ingredients. Here’s what you’ll need to create this comforting soup that’s perfect for any day of teh week.

Ingredients:

2 tablespoons olive oil: This will add a rich flavor to the soup.
½ pound Italian-style chicken sausage: Look for sausage with natural casings for the best texture; casings should be removed before cooking.
1 ½ cups diced onion: Onions bring sweetness and depth; make sure to chop them evenly.
2 cloves garlic, minced: Fresh garlic will infuse the soup with a splendid aroma.
1 (15-ounce) can white kidney beans (cannellini): Rinse and drain them for a creamy texture.
1 teaspoon Italian seasoning: This blend of herbs is key to giving the soup its signature flavor.
1 (32-ounce) carton Swanson® Chicken Broth: This broth forms the base of the soup, ensuring a hearty taste.
3 cups finely chopped kale leaves: Kale not only adds nutrition but also a lovely color and texture.
2 tablespoons grated Parmesan cheese: This finishing touch adds a salty,nutty flavor that enhances the entire dish.

These ingredients come together beautifully, creating a dish that’s not only satisfying but also nutritious. You might even find some variations to include based on your personal taste, such as adding carrots for sweetness or extra garlic for a punch!

Easy Step-by-Step Instructions for Making Instant Pot Tuscan Bean and Sausage soup

ready to dive into the cooking process? I’ll guide you through this quick and straightforward method to whip up your Instant Pot Tuscan Bean and Sausage Soup. Follow these steps, and you’ll have a delicious meal in no time!

Instructions:

Sauté the Sausage: Start by selecting the Sauté setting on your Instant Pot. Add the olive oil and allow it to heat up. Once hot, add the Italian chicken sausage. Cook for about 10 minutes, stirring frequently, until it’s well browned and crumbled. Then, press Cancel to stop the sautéing.

Add Aromatics and Beans: Toss in the diced onion and minced garlic. stir everything together, allowing the onions to soften for about 2-3 minutes. Next, add the cannellini beans, Italian seasoning, and the entire carton of chicken broth. Give it a gentle stir to combine.

Pressure Cook the Soup: Lock the lid on the Instant Pot and close the pressure release valve. Set the pressure cooker to High Pressure and set the timer for 3 minutes. The timer will begin counting down once the pot reaches pressure, which usually takes about 10 minutes.

Release Pressure and Add Kale: when the timer buzzes, carefully use the quick-release method to release the pressure.Open the lid once the steam has entirely released and stir in the chopped kale. Let the soup stand for about 5 minutes to allow the kale to wilt.

Serve and Enjoy: Taste your soup and season with salt and pepper as needed. Ladle the warm soup into bowls and sprinkle with grated Parmesan cheese for that final touch.

This structured approach makes it easy to follow along, ensuring your soup turns out flavorful and satisfying every time you make it!

Serving and Storage Information for Instant Pot Tuscan Bean and Sausage Soup

Once you’ve made this flavorful Instant Pot Tuscan Bean and Sausage Soup, you’ll want to share it or store it for later enjoyment.Here’s how to serve this delicious dish and keep it fresh for future meals.

Serving Suggestions:

This soup is wonderfully versatile! you can serve it alone as a hearty main dish or pair it with some crusty bread for extra enjoyment. I love adding a sprinkle of grated Parmesan cheese on top just before serving for a delicious finish. If you want a pop of color and flavor, try adding a drizzle of olive oil or a squeeze of lemon juice for brightness.

Storage Tips:

If you have leftovers,you’re in for a treat! let the soup cool completely before storing it. Here are some helpful storage methods:

Refrigerator: Place the soup in an airtight container and store it in the fridge. It will stay fresh for about 3 to 4 days. Just give it a good stir while reheating.

freezer: This soup freezes beautifully! portion it into freezer-safe containers or bags, leaving space at the top for expansion. It can last in the freezer for about 3 months. When you’re ready to enjoy it again, just thaw overnight in the fridge and reheat on the stovetop or in the microwave.

Helpful Recipe Notes and Troubleshooting for Instant Pot tuscan Bean and Sausage Soup

Cooking should be an enjoyable experience, but sometimes things don’t go as planned. Here are some handy tips and notes to ensure your Instant Pot Tuscan Bean and Sausage Soup turns out perfectly every time.

Ingredient Variations:

If you can’t find Italian chicken sausage, feel free to substitute it with turkey sausage or even a plant-based version for a lighter dish.
You can also add other veggies like carrots or celery for extra nutrition and flavor.Just make sure to dice them small enough so they cook through in the pressure cooker.

Common Troubleshooting:

Too Thin? If your soup is thinner than you’d like, you can make a cornstarch slurry (mixing 1 tablespoon of cornstarch with 2 tablespoons of water) and stir it into the soup while it simmers on the stovetop to thicken it up.
Too salty? If you find that the soup is too salty, add a peeled, whole potato while reheating; it will absorb some of the saltiness. Just remember to remove it before serving.

By keeping these notes in mind,you’ll be well on your way to making a comforting and flavorful soup that warms the heart!